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Smoked BBQ pork knuckle served
Juicy, smoky BBQ pork knuckle, slow-cooked

Smoked BBQ pork knuckle

Author: Flavelo
Recipes Main Courses Quick Meals
Pork knuckle is the true heavyweight champion of barbecue. Lots of fat, thick skin, strong tendons and bone – everything needed for perfect, tender roast meat, provided you have time. The transformation of collagen (connective tissue) into gelatine under heat is most spectacular here: gelatine building into tough, chewy muscle fibres makes the result sticky and juicy. This isn't a quick dinner, but an all-day ritual.
🕒 Prep Time 30 mins
🍳 Cook Time 8 hrs
⌛ Total Time 8 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 980 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Smoker
  • Sharp knife (for scoring)
  • Meat thermometer
  • Aluminium foil
  • Sprayer

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten
⚠️ Fish (Worcestershire)

Instructions

1 ✓

Wash meat, pat dry. Score the skin (cut in squares) without cutting into the meat.

Tip: Scoring allows spices to reach meat and fat to render out.
2 ✓

Mix dry spices. Coat meat thinly with mustard or oil (not part of recipe but helps), then rub with spices, especially in cuts.

Tip: Spice crust (rub) will provide the dark, tasty bark.
3 ✓

Smoke at 110-120°C for approx. 4-5 hours. Spritz hourly with vinegar water.

Tip: Humidity helps smoke adhere.
4 ✓

When it reaches 75°C internal temp, brush with honey-sauce mixture and wrap in foil.

Tip: Steam forms in wrapping, softening stubborn sinews.
5 ✓

Continue cooking in foil to 93-96°C internal temp.

Tip: It's good when meat separates from bone.
6 ✓

Rest wrapped for at least 45-60 minutes.

Tip: During resting fibres reabsorb rendered gelatine.
7 ✓

Pull apart or peel off bone, toss with juices and BBQ sauce.

Tip: Remove any subcutaneous fat that didn't render while pulling.

Recipe FAQ

What do I do with the skin?
BBQ knuckle skin won't get crispy at low temperatures, rather rubbery. You can peel it off after cooking and roast it crispy at high heat (crackling), or simply remove when serving.
Bone won't come out even though it's been cooking long.
Then it's not ready yet. Bone must move without resistance in meat. Be patient, collagen needs time.

Ingredients

  • 2 kg Pork knuckle (rear, skin-on)
  • 2 tbsp Salt
  • 1 tbsp Black pepper (ground)
  • 1 tsp Garlic powder
  • 2 tsp Smoked paprika
  • 2 tbsp Brown sugar
  • 1 tsp Ground cumin
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Cider vinegar (for spritzing)
  • 3 tbsp Honey
  • 250 ml BBQ sauce
  • 500 g Smoking wood (oak, hickory)